Black Bottom Cupcakes
Black Bottom Cupcakes are moist, chocolate cupcakes filled with a cream cheese mixture and both chocolate and peanut butter chips! It's like getting a tasty surprise in each decadent bite!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: black bottom cupcakes
Servings: 20 cupcakes
Calories: 254kcal
Author: Amanda Rettke--iambaker.net
Filling
- 1 package (8 ounces) cream cheese, softened
- ⅓ cup (67 g) granulated sugar
- 1 large egg, room temperature
- ⅛ teaspoon kosher salt
- 1 cup (182 g) semi-sweet chocolate chips
- 1 cup (182 g) peanut butter chips
Chocolate Cupcake
- 1 cup (200 g) granulated sugar
- 1 cup hot water, or freshly brewed hot coffee
- ⅓ cup canola oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- ¼ cup (29.5 g) regular unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Filling
In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
Fold in chocolate and peanut butter chips. Set aside.
Cupcakes
Preheat oven to 350°F. Line 2 muffin tins with cupcake liners. (This recipe yields 20 cupcakes.)
In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
Mix the flour mixture into the sugar mixture until well combined.
Fill each lined muffin cup halfway with the batter.
Top each with about 2 tablespoons of the cream cheese mixture.
Bake for 20-25 minutes, or until a toothpick inserted into the cupcake (not the filling) comes out with a few crumbs but no wet batter.
Let the cupcakes cool for about 10 minutes before removing them from the muffin tins to cool completely.
Serving: 1cupcake | Calories: 254kcal